Saturday, August 27, 2011

Cajun Jalapeno-Sausage Cornbread + A Cajun Waltz

Here's another Cajun favorite that is sure to please and will just melt in your mouth. This  dish is a hit at any gathering and disappears in a flash,  so you may want to make two. It's especially good if hot sausage is used. Great for tailgating, too. Cest' bon, cher! Enjoy!

Cajun Jalapeno-Sausage Cornbread

1 pkg. "hot" bulk pork sausage
1 tbs. Worcestershire sauce
1 onion, chopped fine
Cajun seasoning to taste

2 large eggs
1 cup buttermilk
3/4 cup vegetable oil
1 3/4 cups yellow cornmeal
1 tbs. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shredded cheddar cheese
1/2 cup sliced jalapeno peppers,  jar variety

Brown sausage in heavy skillet and drain excess oil. Add onions, Cajun seasoning, and  Worcestershire ,and stir fry sausage and onions for 5 minutes, scraping bottom, and adding a little water to prevent from sticking if necessary. Set aside.

In a large bowl, beat the buttermilk, eggs and oil. Stir in the remaining ingredients, except sausage and onions and stir until blended. Then fold in the sausage and onions. Mix well and pour into a greased 13x9 inch baking dish and bake at 350 degrees for 30 to 35 minutes, or until a toothpick comes out clean. Especially good with a cold beer. Bon Appetit!

For my Cajun Seasoning Blend recipe, click here

I'll be sharing these at~
Saturday Night Special

A Cajun Waltz

Of all the dancin' that goes on in Cajun country, the Cajun waltz is perhaps my favorite.  Here's a little clip of  Jeffery Broussard and the Creole Cowboys swaying the crowd at this year's Cajun-Zydeco Festival in Ardenwood. Let the good times roll,  cher!

I'd like to extend a warm welcome and thanks to all of my new followers. I appreciate each and everyone of you and I'm so glad to have you along!  Please leave me a comment so that I can follow you back. Also, I've had several people tell me that they are now following, but are not showing up on my GFC gadget, due to issues with Blogger, last week. So, if I have somehow missed you,  please leave a comment or email me. Wishing you all a fun and fab weekend. My thoughts and prayers are with everyone in the path of Hurricane Irene. I can so relate to what you're going through. Merci beaucoup for coming by.

Saturday, August 20, 2011

Peaches and Cream Pie + Bayou Blues

Here's a heavenly treat that I love to make when I'm having guests or when I'm just in the mood for a little something sweet. The scrumptious flavors in this Peaches and Cream Pie are divinely delicious and when I tell you that it's the best and the easiest peach pie that I've ever made, then you know that I mean it, cher! Enjoy!

Peaches and Cream Pie

Pastry for a 9 inch single crust pie
(homemade or store bought)
3/4 cup sugar
1/2 cup flour
2 cups sliced fresh or frozen peaches
1 cup heavy cream

Preheat oven to 350 degrees. Line a 9 inch pie pan with crust. Combine the sugar and flour in a large bowl and mix well with fork. Add the peaches and toss to coat evenly. Add the peaches to the pie crust and spread evenly. Pour the cream evenly over the peaches and bake for 30 to 35 minutes or until set.

Cool before serving and top with a scoop of vanilla ice cream. Fabulous!

I'll be sharing this at:

Saturday Nite Special
Sunday Showcase Party
Sweet Indulgences Sunday 
What's Cooking Wednesday
Full Plate Thursday
Show and Tell Friday
Friday Potluck

Bayou Blues

It's been a hot and stressful week, here in Cajun country, and I'm chillin' out tonight with some good ole bayou blues. Here's a little clip of one of my favorite blues bands, gettin down at the Simi Cajun Blues Festival. Grab yourself a cold one, cher, and crank it up for this "hotter than hot" band. Cheers!

  Hope ya'll are having a great weekend! Merci beaucoup for stopping by!

Monday, August 15, 2011

Spicy Cajun Stuffed Catfish + Bayou Boogie

Here's another spicy Cajun favorite that will send your taste buds into orbit . And so easy for those busy days when you need to whip up dinner in a flash. The subtle blending of the flavors of the crab, shrimp, and catfish, along with the spices, stuffing, and lemon, all add up to a sinfully delicious dish. This recipe may be increased as needed to serve more. Serve with a big tossed salad and garlic bread. Cest' bon, cher!

Spicy Cajun Stuffed Catfish

2 medium sized catfish fillets
1/2 lb. fresh lump crab meat
1/2 lb. fresh medium shrimp, peeled and diveined
1/2 cup seasoned breadcrumbs
1/4 cup butter
1/2 cup each of the "holy trinity",
chopped fine
1 tsp.minced garlic
1 bunch green onions, chopped fine
2 tbs.'s Cajun seasoning, divided
Few shakes Tabasco
1/4 cup chopped fresh parsley
Juice of 1 lemon

Slit a pocket in the catfish for stuffing. Season inside and out with 1 tbs. Cajun seasoning. Baste with 1/2 of the lemon juice.Melt butter in skillet, and add garlic, onions, bell pepper, and celery. Saute for about 5 minutes.

Add green onions. parsley, shrimp, crab meat, and Tabasco. Stir, and simmer for about 10 minutes and remove from heat. Fold in breadcrumbs and mix until just combined.

Fill catfish with stuffing and place in a greased baking pan lined with foil.. Dot catfish with butter and lemon slices,  and pour remaining lemon juice on top. Bake in a 350 degree oven, for 35 to 40 minutes. Baste occasionally. Serves 2  Note: This recipe also works well with flounder.

I'm sharing this at:
These Chicks Cooked
Full Plate Thursday

Bayou Boogie

I've had a request for some more Bayou Boogie. Here's a little clip of one of Cajun country's favorite dance bands, rockin' the crowd, with a whole lotta nitty-gritty dancin' going on.  Crank it up for this one, cher,  and let the good times roll!


Wishing all of you a wonderful week, filled with good times! Merci beaucoup for stopping by!

Wednesday, August 10, 2011

Creole Brunch Casserole w/ Bacon-Cheese Grits

We often eat our main meal at noon, here in Cajun country, and I just love to have a good brunch buffet on the weekends. Here are a few of my faves that I love to serve my family and guests. My Creole Brunch Casserole combines spicy sausage,  peppers, and cheese, and transforms an ordinary breakfast dish into a delectable brunch treat.  And the cheese grits are scrumptious and compliment it perfectly.  I also like to serve these with Mama's Cornmeal Biscuits and a batch of Cajun Bloody Marys. Cest bon, cher! Enjoy!

Creole Brunch Casserole

2 links Andouille sausage, sliced
1/2 cup red onions, chopped
1/4 cup each green and red bell peppers, chopped
1/4 cup green onions, sliced thin
1/4 cup jalapenos, seeded and chopped
6 large eggs
1 1/2 cups milk
4 slices French bread or 2 large croissants, torn into pieces
1 large Creole tomato, diced
1 tsp. Creole seasoning
Salt and Tabasco to taste
1 1/2 cups cheddar cheese, shredded

In large skillet, saute the sausage, onions and peppers, for 10 minutes. Meanwhile, in large bowl, whisk eggs, milk, seasoning, and parsley together, and set aside. Arrange torn bread in bottom of a buttered baking dish. Layer the sausage-veggie mixture over the bread layer. Pour the egg mixture over the bread and sausage-veggie mixture. Top with the diced tomatoes, then the cheese. Bake in a preheated 350 degree oven for 35 to 40 minutes, until lightly browned. Serves 6 Divine!

Easy Bacon-Cheese Grits

1 cup regular grits
2 cups water
1 cup milk
1/2 stick butter, softened
2 eggs, beaten
2 cups cheddar/monterey jack cheese blend, shredded
1 tsp. salt
1/2 tsp. to 1 tsp.Tabasco
1/2 lb. bacon, cooked, drained and crumbled
1/2 cup chopped green onions, optional

In 4 quart saucepan, bring water to a boil and add salt and grits.  Reduce heat to medium and simmer for 10 minutes. Remove from heat, and stir in the butter, until combined.

Stir in half the cheese and bacon, and the green onions, and mix well. Whisk the egg and milk mixture and Tabasco into the grits and whisk quickly until well combined. Spoon into a well greased 9 x13 baking pan. Top with remaining bacon and cheese. Bake in a preheated 350 degree oven for 20 minutes or until cheese melts. Serves 6  Fab! Enjoy

Mama's Cornmeal Biscuits (click here for recipe)

Cajun Bloody Marys (click here for recipe)

I am sharing these at :

I'd like to extend a warm welcome and thanks to my new followers and ask that you please leave a comment, so that I can find you. Hope ya'll are all having a fantastic week!
Merci beaucoup for stopping by!

Friday, August 5, 2011

Cajun Shrimp Etouffee + Three Ways to Become a Cajun

The fresh Gulf shrimp were on sale at my favorite seafood market, and I couldn't resist buying 5 pounds to cook for guests that I was having over for dinner last night. I had a strong ahnvie for a shrimp etouffee with some fried, on the side, since I hadn't made this delightful combo in a very long time. This spicy stew is chocked full of wonderful flavors and the succulent fried shrimp is my fave. Worthy of blowing your diet for, cher, I can assure you! And totally worth the calories! You can always dance them off!  Bon appetit!

Cajun Shrimp Etouffee 

2 lbs. large shrimp, peeled and diveined
1 cup each of chopped onions and bell peppers
2 stalks celery, diced
1 cup fresh okra, sliced
2 tsp.'s minced garlic
1 can Rotel diced tomatoes and green chilies, undrained
1/4 cup fresh parsley
1/2 cup of chopped green onions
1 tbs. or more Cajun Seasoning
Salt and Tabasco to taste
1/4 cup fresh parsley, chopped
2 cups of water or seafood stock

2 lemons, quartered
3 bay leaves
5 tbs.'s butter
5 tbs.'s flour

Squeeze the juice of one lemon on shrimp and season with Cajun seasoning and set aside. 

Chop and slice the veggies.

Melt the butter in a large heavy pot, on low heat. Add the flour and stir constantly, until a light to medium brown color is reached. (about 10 minutes)

Lower heat and add the chopped onion, bell pepper, celery, garlic, okra, and tomatoes, and cook on low heat for about 5 minutes, stirring frequently. Add a small amount of water,  if necessary.

Slowly add the stock or water, and a little more seasoning. Bring to a boil, add seasoned shrimp, and stir. Lower heat, add the juice of other lemon, and cover and simmer for 20 minutes, stirring occasionally.

Add the parsley and green onions, and simmer for 10 more minutes. Discard bay leaves and serve over hot cooked rice with a garden salad and garlic bread. Ca cest bon!

For my fried shrimp recipe, click here.

Three Ways to Become a Cajun

 They say that there are three ways to become a Cajun.

1. By the blood

2. By the ring

3. By the back door

This last way has about as many different meanings as there are Cajuns. There are even several songs that have been written about it. 

Cajun Boogie

Here's a little clip of Horace Trahan and the Ossun Express playing the song, entitled "The Back Door", and singing in Cajun French, which offers one meaning , but by no means the only one. Let the good times roll, cher!

Wishing all of you a fun and fabulous weekend! Merci beaucoup for stopping by!

Tuesday, August 2, 2011

Sinful Bayou Crab Cakes + Cream of Crab Soup

Tis' the season for crabs in Cajun country and here are a few of my favorite Cajun crab recipes that even the Chesapeake Bay cannot compete with. And after having lived on the Eastern Shore of Maryland for many years, and eating more than my share of Maryland crab cakes and crab soup, I can honestly say that. But of course, here I am using fabulous Louisiana blue crabs. These are a delectable combination of both worlds, combining the best of each. Cest bon, cher! Enjoy!

 Sinful Bayou Crab Cakes

1 lb. lump crab meat
1/2  sleeve of saltine crackers, crushed
2 tbs.'s mayo
1 tsp. Creole mustard
1 egg, beaten
1 tsp. Worcestershire sauce
Few shakes of Tabasco
1 tsp. Cajun or Creole seasoning
1 tsp. Old Bay seasoning

2 tbs.'s fresh parsley, chopped
Butter for frying

1/2 cup bread crumbs

Combine all ingredients, except crab meat and bread crumbs, in large bowl, and mix until well blended. Fold in crabmeat and toss gently, until blended. Make into cakes, roll in breadcrumbs, and fry in butter, in a cast iron or heavy skillet, until browned. Makes 4  Sinfully delicious, especially when served with my Creole Tartar Sauce. Click here for recipe.

And here's another crab delight that I acquired from my church on the Eastern Shore of Maryland. It is just heavenly and is so easy to prepare. I have added my own tweaks and like to make it to go along with the crab cakes. Divine! Bon appetit!

Cream of Crab Soup

1 lb. lump crab meat
1 pint half and half
1 pint milk
1  cup seafood stock
1/2  stick butter
1/2 cup flour
1 small onion, diced
1 stalk celery. diced
1 tsp. Cajun seasoning
1 tsp. Old Bay
Salt and Tabasco to taste
2 tbs.'s parsley, chopped

Make a light roux with the butter and flour.  Melt butter, add flour and stir continuously in a large heavy pot on low heat, until smooth. (about 5 minutes) Add onion and celery and continue to cook and stir for 5 minutes. Slowly add seafood stock and seasonings and stir until thickened, and simmer for 5 minutes. Stir in half and half and milk. Add crab meat, parsley, and seasonings, and cook on low heat until thoroughly heated through, but do not boil. Top each bowl with a teaspoon of sherry before serving, if desired. Divine!

Serve with a fresh side salad with my jalapeno ranch dressing and french bread for a delicious summer meal. This is one of my favorite salads and dressings.

1 head Romaine lettuce, chopped
1 avocado, peeled and sliced
1 small onion, chopped
1 cucumber, seeded and chopped
2 Creole tomatoes, chopped
8 strips bacon, cooked crisp, and crumbled, optional
Makes 4

For my Jalapeno Ranch Dressing recipe, click here.

I'll be sharing these at ~

Cast Party Wednesday ~ These Chicks Cooked ~ What's Cooking Wednesday~
Tasty Thursdays ~ Full Plate Thursday ~ Fresh Food Friday ~ Show and Tell Friday
Saturday Night Special ~ Amaze Me Monday

I would like to extend a warm welcome and thanks to my new followers. I am so happy to have ya'll along.  Please leave a comment so I can return the visit and the follow. Hope ya'll are having a wonderful week! Merci beaucoup for stopping by!